Thread by Thread: Exploring the Differences Between Kashmiri, Iranian, and Spanish Saffron

Component/Characteristic	Kashmiri Saffron	Iranian Saffron	Spanish Saffron
Color	Dark red, thicker threads	Dark red with slightly orange tipsnge tips	Red with lighter orange tips
Aroma	Very strong and intense aromama	Strong, slightly floral and earthy	Mild, subtle and sweet aroma
Taste	Strong, slightly bitter with floral notesoral notes	Rich, slightly bitter, earthy	Milder, slightly sweet and earthy
Crocin Content (Color Strength)Strength)	Highest (even higher than Iranian)anian)	High (high pigment intensity)sity)	Moderate to high
Safranal Content (Aroma)	High	Moderate to high	Moderate
Picrocrocin Content (Flavor)avor)	High	High	Moderate
Price	Most expensive	Moderately expensive	Moderately expensive
Harvesting Season	Autumn (October-November)	Late autumn (October-November)ovember)	Late autumn (October-November)
Production	Limited, small-scale productionction	World’s largest producer (~90%)(~90%)	Moderate production (well known for La Mancha region)Mancha region)
Thread Thickness	Thicker, denser threads	Thin to medium	Thin, delicate threads
Region of Cultivation	Pampore, Kashmir (India)	Khorasan, Iran	La Mancha (Spain)

Notes:
Crocin is responsible for the saffron's color intensity.
Safranal gives saffron its distinct aroma.
Picrocrocin contributes to the bitter flavor of saffron.

Kashmiri saffron is often considered the most potent in terms of both aroma and color strength, but its availability is more limited, making it more expensive than Iranian and Spanish varieties.

Component/Characteristic	Kashmiri Saffron	Iranian Saffron
Crocin Content	> 200 @ 440 nm	< 200 @ 440 nm
Safranal Content	> 50 @ 330 nm	< 50 @ 330 nm
Picrocrocin Content	> 70 @ 257 nm	< 70 @ 257 nm
Filament Length	Long and Thick Head	Short and Thin Head
Color	Deep Red	Red
Crocin Content	8.72%	6.82%

*Source: Quality Control Lab, Directorate of Agriculture